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Four-Layer Pumpkin Cake

I tore this recipe from a magazine a long time ago, but this was the first time I made it. It looked and tasted like a real indulgence, but took minimal effort and no 'off-the-beaten-path' ingredients. I'll definitely be making it again.

1 pkg. (2-layer size) yellow cake mix

1 can pumpkin, divided

1/2 C milk

1/3 C oil

4 eggs

1-1/2 tsp. pumpkin pie spice, divided

1 C cream cheese, softened

1 C icing sugar

1 C whipped topping, thawed

1/4 cup (+/-) caramel ice cream topping

Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice until well blended. Pour into 2 greased 9-inch round pans.Bake at 250` for 25-30 minutes or until cake tests done. Allow to rest in the pans for 10 minutes before removing to wire racks to cool completely.